At Nicco’s, the gleaming steakhouse at the new off-Strip Durango casino-resort in Las Vegas, executive chef Daniel Ye uses Hokkaido snow beef for carpaccio and snow crab claws for tempura. The wondrous Nicco’s burger, which comes with what might be the best fries in Las Vegas, features a housemade wagyu blend. And the country fried steak, a cowboy rib eye fried to order, is truly over-the-top luxurious comfort.
This pounded-and-battered steak, with a creamy gravy that gets a hit of Tabasco, does indeed resemble the kind of country fried steak you’d get at a roadside Texas diner. But it’s also a lot better than that, because Nicco’s is using Texas wagyu from Rosewood Ranches for its country fried steak.
As always, Las Vegas restaurants keep raising the limits.